Provençal Food Specialties

Provençal cooking falls quite easily into the category of “cuisine du soleil” – much like its Italian & Greek counterparts, it relies heavily on the use of olive oil, herbs, and the bounty of the Mediterranean sea. Eating in Provence is a constant process of discovery – the following list highlights some of the specialties which can be found on tables around the South.

L’agneau de Provence:

Lamb is from Provence is regarded as having a particular taste & quality – most notably the lamb from Sisteron is the highest regarded of the region.

L’aioli:

Aïoli is a garlic mayonnaise used as a spread for vegetables, fish, and crusty breads. In the case of a grand aïoli, there is a well-defined list of foods to be served with said spread, namely salt cod, snails, mussels, eggs, potatoes, and summer vegetables.

L’ anchoïade:

Purée of anchovies, mixed with olive oil & capers, very thick – often found at local markets where olives & tapenades are sold.

Le boeuf en daube:

La bouillabaisse:

There are at least a dozen fish are used in this well-seasoned soup. Once a dish of the poor, it’s become a plate for the rich due to the rarity of the fish needed for its creation. Fish commonly used are scorpion fish, sea bass, and the red mullet or “goat fish”. Accompanied by a think & spicy sauce, la rouille, & grilled croutons generously rubbed with garlic.

La bourride:

A cheaper type of bouillabaisse, made with white fish (mullet, monkfish, whiting) & served with aioli.

Calissons:

A (delicious) speciality of Aix-en-Provence, these tiny “cookies” are actually a mix of crushed almonds & candied melon topped with royal icing. Not-to-be missed…

Check out Roy René calissions, based in Aix-en-Provence, for some of the best calissons in Provence.

Calissons for sale at the Aix-en-Provence market.

*Chocolate:

Although its origins are not from the south, there are several great makers of chocolate in Provence. Arguably the best, and most well-known, is Puyricard – whose headquarters are just outside of Aix-en-Provence (where you can sign-up for a chocolate factory tour!).

Les grenouilles à la provencale:

Frog legs grilled with oil & garlic after being rolled in flour.

Le lapin à la provençale:

Les pieds-paquets:

A specialty of Marseille & Sisteron, this dish is made of sheep’s offal (stomach and feet), simmered in a sauce of white wine and tomato. The stomach (or paunch) is cut and rolled in the shape of “packages” to be stuffed with parsley, garlic, pepper, & bacon.

Olives for sale in Ollioules village.

Olives:

Covered in parsley, layered with garlic, or simply left on their own, no trip to Provence is complete without sampling as many varieties of olives as possible.

Pastis:

Pastis is an anise-flavored liqueur and the drink for apéritif hour in the south of France. Pastis is filled about a quarter full in a tall glass to which the drinker adds water to his/her desired taste. One of the most famous pastis makers is Ricard.

A pastis boutique in Cassis.

La ratatouille:

A well-known regional favorite where tomatoes, eggplant, bell peppers, and zucchini are mixed with onions, garlic, and a mix of herbs such as herbes de Provence.

Like this:

2 thoughts on “Provençal Food Specialties”

This is great! Yum 🙂 My mom, godmother and aunt are coming to France from South Africa to spend my 30th birthday with me and we’re doing a ladies trip around Provence..I’ll be sure to try as many of these specialties as I can!

Welcome to la belle Provence. I’m a 40-ish American woman & I’ve been blogging about the South of France since moving here in 2010. I live outside of a Provençal village in the Var region with my husband and small daughter. I'm a big fan of cooking, French food, and all things rosé. Bienvenue!